by Dr Hayley Tait, author of Health on the Hob.
I love the softness that comes to these aubergines; by slowly simmering them they absorb the spicy tomato juices. Delicious.
5-10 mins prep
30 mins cook
- 2 onions
- 6 baby or 1-2 large aubergines
- 4 cloves garlic
- 4 teaspoons curry powder
- 2 tins tomatoes
- Tomato puree
- 2 tablespoons fresh coriander
- Salt and pepper
- Chapatti/ naan/ rice to serve
Step by Step Instructions
Chop 2 onions in 1.5cm chunks and dry fry in a hot pan for a minute before adding a couple of tablespoons of water.
Slice and cube 6 baby aubergines or one to two larger ones. Finely slice the garlic cloves.
Add these and 4 more tablespoons water to the pan, stir and put a lid on. Lower the heat as the flavours steam together. It will take 5-10 minutes for the aubergine to start to soften. You may need to add little more water.
Add 4 teaspoons of your favourite curry powder.
I use Mattas International Food market special curry blend (at Bold Street, Liverpool; it’s the best I’ve found but any of your favourite spice mix will work). Let that sweat for a minute with the lid on again.
Add 2 tins of chopped tomatoes, rinse them out with a cup of water and add that too with a tablespoon of tomato puree. Check the consistency, you may wish to add more water.
Simmer on a low heat for 20 minutes, stirring and tasting at 5 minute intervals. Add pepper and salt to taste.
Chop fresh coriander and stir into the warm curry just before you serve it.
Boil some brown short-grain rice while you are waiting for the curry to cook and heat one or two naans or 4 chapattis in the oven to make ample accompaniments to serve with the curry.
You can let the curry cool and store in the fridge for a few days, or cook a big batch and freeze some.
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